Final answer:
Produce is sprayed with water in supermarkets to maintain its crispness by reducing transpiration and enhancing its fresh appearance. Refrigeration and ventilation in storage facilities are advantageous because they slow microbial growth and remove ethylene, extending the shelf life and quality of the fruits and vegetables.
Step-by-step explanation:
In the supermarket, produce is often sprayed with water to keep vegetables looking crisp. This is because the water creates a humid environment around the vegetables, which reduces the rate of transpiration, the process by which water evaporates from the plants. When the surrounding air is saturated with water, the evaporation slows down, preventing the vegetables from wilting and keeping them crisp. Additionally, the water on the surface of the produce can refract light, enhancing the vegetables' appearance by making them look fresh.
Storage facilities for fruits and vegetables are usually refrigerated and well ventilated to slow down the decay process. Refrigeration slows the growth of bacteria and other microorganisms that can cause spoilage, while ventilation helps to remove ethylene gas, which plants produce and which can accelerate ripening and spoilage. By controlling the temperature and airflow, the shelf life of fruits and vegetables is extended, and the quality is maintained.